Vegetable Ragout with Gorgonzola Sauce over Wild Rice

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Vegetable Ragout with Gorgonzola Sauce over Wild Rice
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Difficulty:
advanced
Difficulty
Preparation:
45 min.
Preparation
Calories:
662
calories
Calories

Nutritional values

1 serving contains
(Percentage of daily recommendation)
1 serving contains
(Percentage of daily recommendation)
Calories662 kcal(32 %)
Protein20.2 g(21 %)
Fat38.7 g(33 %)
Carbohydrates58 g(39 %)

Ingredients

for
4
Ingredients
4 carrots
2 Leeks
2 Zucchini
200 grams Lentil sprout
1-2 garlic cloves
2 Tbsps olive oil
1 Tbsp butter
Salt freshly ground pepper
Juice of half a Limes
150 grams Gorgonzola
250 milliliters Whipped cream
200 grams Wild rice
1 Cress bowl
How healthy are the main ingredients?
Whipped creamGorgonzolaolive oilcarrotLeekZucchini

Preparation steps

1.

Peel and slice carrots. Rinse, trim and slice leek crosswise. Rinse, trim and cut zucchini into slices. Rinse lentil sprouts. Peel garlic.

2.

Heat olive oil and butter in a large non-stick pan. Add carrots and sauté 6-8 minutes. Add remaining vegetables and sprouts and cook, stirring occasionally, 4-6 minutes more. Press garlic through a garlic press into the pan. Season with salt, pepper and lime juice.

3.

Remove rind from gorgonzola and divide into pieces. In a pot, combine cream and Gorgonzola and simmer until creamy. Season with pepper. Cook wild rice mix according to package instructions. Serve vegetables topped with gorgonzola sauce over wild rice. Garnish with cress.

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